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Started By
Message
Most overrated Jazzfest Food?
Posted on 5/7/18 at 10:22 am
Posted on 5/7/18 at 10:22 am
What foods are the most overrated at Jazzfest?
I am looking for a good recipe for the crawfish bread if anyone has one.
I am looking for a good recipe for the crawfish bread if anyone has one.
This post was edited on 5/7/18 at 3:06 pm
Posted on 5/7/18 at 10:32 am to NOLATiger71
Sometimes th me crawfish bread comes with very little crawfish and stuff inside
Posted on 5/7/18 at 10:33 am to NOLATiger71
quote:Stadium Rat had a thread a while back with pics.
I am looking for a good recipe for the crawfish bread if anyone has one.
old thread 1
old thread 2
quote:
Stadium Rat’s Quick and Easy Crawfish Bread
Ingredients
1 lb peeled Louisiana crawfish tails
1 pkg dry ettouffe mix
about 1/4 cup water
2 tubes Pillsbury refrigerated Italian Bread Dough.
8 to 10 oz sliced Swiss Cheese
1. Place the crawfish tails in a nonstick skillet and saute in a little butter.
2. Add the ettouffe mix and enough water to dissolve the mix thoroughly.
3. Cook until crawfish are done and the ettoufe mix thickly coats the tails. Take off heat and allow to cool completely.
4. Take first dough roll out of the tube and unroll it into a rectangle with the long side oriented horizontally.
5. Spread 1/4 of the cooled crawfish mixture on the middle third of the rectangle and top with a layer of cheese slices.
6. Fold the bottom third of the dough up and over the filling. Top that fold with another 1/4 of crawfish mixture and top with a layer of cheese.
7. Fold the top third of the dough down and seal over the filling. Using a tooth pick, punch several steam vents in the top of the loaf.
8. Repeat with the other tube of dough.
9. Bake the 2 loaves side by side on a half sheet pan at 350 degrees for 25 - 30 minutes or until nicely browned.
10. Allow to cool, then cut into serving-sized pieces and enjoy.
Posted on 5/7/18 at 10:33 am to LSUbase13
quote:
Mango freeze
Which Sonic you want to meet at?
Posted on 5/7/18 at 10:40 am to NOLATiger71
not necessarily overrated, but i'm personally not a fan of crawfish monica
Posted on 5/7/18 at 10:54 am to NOLATiger71
Soft shell crab poboy.
It was very fishy tasting the couple of times I got it.
It was very fishy tasting the couple of times I got it.
Posted on 5/7/18 at 11:06 am to ruzil
quote:
Soft shell crab poboy.
It was very fishy tasting the couple of times I got it.
chinese sofstshell crabs are a thing
Posted on 5/7/18 at 11:09 am to NOLATiger71
Everything crawfish is chinese except perhaps the boiled, which is a ripoff.
Posted on 5/7/18 at 11:14 am to notiger1997
I am still trying to find crawfish bread that I would buy in Chalmette back in the day. The bread was really soft and sweet. Like the bread of a cheese danish from a gas station. I know that sounds odd but it was so good. I have never seen it replicated. The one at jazzfest is ok though.
Posted on 5/7/18 at 11:16 am to ShootingsBricks4Life
There was a recipe awhile ago in Cookin’ magazine that looked fantastic like what you just discribed. I will look for it.
Posted on 5/7/18 at 11:19 am to busbeepbeep
busbeepbeep I found this I will try on the old thread1 you provided, thanks
Ingredients
2 tablespoons, plus 1 teaspoon vegetable oil
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 cups warm water (about 110 degrees F)
6 cups unbleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1 tablespoon butter
1/2 cup minced onions
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 pound crawfish tails
1/4 pound grated cheddar cheese
1/4 pound white grated cheddar cheese
Vegetable Oil for frying
Salt and pepper to taste
Creole Seasoning
Directions
In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. *Note, if the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
In a large mixing bowl, combine the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt. Then add this mixture to the yeast mixture. On low speed begin to mix the dough. Increase the speed as the dough begins to pull away from the sides of the bowl and form a ball.
Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a warm, dry place and let rise until doubled in size, about 2 hours.
Meanwhile, in a saute pan melt the butter. Add onions and peppers. Season with salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish with salt, pepper, and creole seasoning and then add crawfish to the saute pan. Saute for 2 minutes and then remove from pan, set aside to cool to room temperature.
When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pieces. With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick.
In a bowl combine the cooled crawfish mixture with both cheddar cheeses. Mix well.
Spread about 2 tablespoons of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely.
Now sprinkle two parchment lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes.
In a one gallon sauce pot, heat enough vegetable oil to freely deep fry 2 or 3 half moons at a time (several inches deep). When the oil reaches 350 degrees F carefully add the stuffed breads. Fry for about 3 minutes, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while hot with creole seasoning
Ingredients
2 tablespoons, plus 1 teaspoon vegetable oil
1 envelope (1/4-ounce) dry yeast
2 tablespoons sugar
2 cups warm water (about 110 degrees F)
6 cups unbleached all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons salt
1 tablespoon butter
1/2 cup minced onions
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 pound crawfish tails
1/4 pound grated cheddar cheese
1/4 pound white grated cheddar cheese
Vegetable Oil for frying
Salt and pepper to taste
Creole Seasoning
Directions
In the bowl of an electric mixer, place two tablespoons of the vegetable oil, yeast and sugar. The mixer should be fitted with a dough hook. Then add the water. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. *Note, if the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced.
In a large mixing bowl, combine the flour, 1/2 cup plus the 2 tablespoons of the cornmeal, and the salt. Then add this mixture to the yeast mixture. On low speed begin to mix the dough. Increase the speed as the dough begins to pull away from the sides of the bowl and form a ball.
Remove dough from bowl and lightly coat the entire surface with the remaining teaspoon of vegetable oil. Place dough in clean bowl (preferably glass). Cover the bowl with plastic wrap. Then set in a warm, dry place and let rise until doubled in size, about 2 hours.
Meanwhile, in a saute pan melt the butter. Add onions and peppers. Season with salt, pepper and creole seasoning. saute for 2 minutes. Season crawfish with salt, pepper, and creole seasoning and then add crawfish to the saute pan. Saute for 2 minutes and then remove from pan, set aside to cool to room temperature.
When the dough has doubled in size, remove from bowl and turn onto a lightly floured surface. Using your hands gently roll dough and form a narrow loaf about 24 inches long. Now cut dough into 18 equal pieces. With a rolling pin, roll each on a lightly floured surface to form thin round disks, about 1/8-inch thick.
In a bowl combine the cooled crawfish mixture with both cheddar cheeses. Mix well.
Spread about 2 tablespoons of the filling over half of the dough round. Fold the other half of the dough over the filling, forming a half-moon shape, and then pinch the edges tightly to seal completely.
Now sprinkle two parchment lined baking sheets with remaining cornmeal. Place the completed breads on the baking sheet about 1-inch apart. Cover the breads with plastic wrap and let rise in a warm, dry place until doubled in size, about 30 minutes.
In a one gallon sauce pot, heat enough vegetable oil to freely deep fry 2 or 3 half moons at a time (several inches deep). When the oil reaches 350 degrees F carefully add the stuffed breads. Fry for about 3 minutes, turning them with a metal spoon for even frying. Remove from the oil and drain on a paper-towel lined plate. Season while hot with creole seasoning
This post was edited on 5/7/18 at 2:07 pm
Posted on 5/7/18 at 2:22 pm to NOLATiger71
Hands down Crawfish Monica
Posted on 5/7/18 at 2:28 pm to NOLATiger71
I don’t know about overrated but I dream year round about the garlic ribeye poboy with picked veggies, melted cheese, and hot sauce from Ajun Cajun. Super value for $8
Posted on 5/7/18 at 2:42 pm to NOLATiger71
I'll say Lucky Dog as I would not in a million years get it there unless I was stoned out of my mind and had no faculties but it seems to be popular nontheless.
Posted on 5/7/18 at 2:43 pm to t00f
quote:
Lucky Dog
quote:
Overrated Jazzfest Food?
Posted on 5/7/18 at 2:46 pm to LNCHBOX
quote:
Lucky Dog
quote:
Overrated Jazzfest Food?
I stated why.
Posted on 5/7/18 at 2:49 pm to t00f
Your post is the first time I've heard anyone consider a lucky dog as a "jazzfest food." Hence my confusion with it being posted in thread about overrated jazzfest food
Posted on 5/7/18 at 2:49 pm to LNCHBOX
laugh all you want. They sell them there.
Posted on 5/7/18 at 2:59 pm to LSUrme
quote:
Hands down Crawfish Monica
yeah that's a steaming shatpile
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